Black Forest Cake

Once the 8 inch chocolate cake has completely cooled, use a bread knife to carefully slice it into three even layers. Wrap these layers in cling film and refrigerate until needed.

Place 300g of chocolate (broken into small pieces) into a clean, dry Thermomix® mixing bowl. Chop the chocolate for 10 sec | Speed 9, and then scrape down the sides with a spatula.

Melt the chocolate for 3 - 6 min | 50°C | Speed 2.5. The exact time will vary depending on the type of chocolate you use (cocoa percentage and butter content). Extend the time if necessary.

Pour the melted chocolate onto a table lined with a baking sheet, then smooth it out using a scraper or spatula. Allow it to sit for 5 to 10 minutes until the chocolate cools and hardens (it won't stick when touched). Use a large, sturdy scraper to create chocolate shavings of various sizes and thicknesses. Create 3 to 4 extra-thick and long chocolate pieces for decorative use on top. Keep the shaved chocolate in the fridge until needed.

Without cleansing the Thermomix® mixing bowl, add 50g of chocolate to it and chop for 10 sec | Speed 8.

Add 1 egg yolk and 100g of whipped cream to the mixing bowl. Cook for 5 min | 90°C | Speed 3. Let the mixture cool for 15 to 20 minutes; it will thicken as it cools. Clean and dry the Thermomix® mixing bowl.

Insert butterfly whisk into a clean and dry Thermomix® mixing bowl. Add 700g whipping cream, sugar, and vanilla paste to the bowl. Whip without setting time | speed 3, until desired consistency is achieved, watching carefully through hole in mixing bowl lid to avoid over whipping. Remove butterfly whisk. Transfer 350g of the whipped cream into a piping bag and reserve in the fridge for later use. Keep the remaining whipped cream in the Thermomix® mixing bowl.

Without cleansing the Thermomix® mixing bowl. Insert butterfly whisk. With the remaining whipped cream in place, add 3 tablespoons of chocolate ganache, whip for 25 sec | speed 4. Remove butterfly whisk. Transfer the chocolate whipping cream into a container and store it in the fridge for later use.

To assemble the cake, place the top cake layer (the one that was on top while baking) on a cake platter using a turntable cake stand. Spread approximately 1 to 2 tablespoons of chocolate ganache on the cake, then layer half of the pitted dark cherries on top, leaving a 1-inch border around the edge of the cake. Add half of the vanilla whipped cream, smoothing it with a spatula.